Claire Saffitz Makes Malted “Forever” Brownies | Dessert Person. Allow us to get philosophical for a minute: brownies contain multitudes. Is there a more metamorphic recipe out there? Brownie recipes can be cakey, chewy, light, dense, fudgy, tender, shiny, matte, bitter, sweet, thin, thick — and yet, they’re all brownies. Claire’s favorite brownie is chocolatey but not too intense brownies with multiple textures, but chewiness above all. Enter, Claire’s recipe for Malted Forever Brownies — so good, it’s pretty much the only one she plans on making until the end of time. Check out the video for all Claire’s tips on making the best brownies, which, unfortunately, includes chilling at the end! You won’t regret the extra step.
#ClaireSaffitz #DessertPerson #Brownies
Special Equipment:
8 x 8-inch pan (preferably metal)
Ingredients:
Malted “Forever” Brownies
Butter for the pan
1/4 cup Dutch process coca powder (0.7 oz / 20g)
5 ounces (142g) semisweet chocolate (preferably 64 to 68% cacao), coarsely chopped
6 tablespoons unsalted butter (3 oz / 85g), cut into pieces
1/4 cup neutral oil, such as vegetable or grapeseed (2 oz /56g)
1/2 cup granulated sugar (3.5 oz/ 100g)
1/2 cup packed dark or light brown sugar (3.5 oz / 100g)
1 large egg ( 1.8 oz / 50g)
2 large egg yolks (1.1 oz / 32g)
1 1/2 teaspoons vanilla extract
3/4 cup all-purpose flour (3.5 oz / 100g)
2 tablespoons malted milk powder (0.63 oz / 18g) (optional)
1 teaspoon Diamond Crystal kosher salt (0.11 oz / 3g)
6 ounces (170g) milk chocolate, coarsely chopped (1 cup)
*** 1/4 cup boiling water (2 oz /56 g)
Video Breakdown:
0:00 Start
0:12 Intro to Malted “Forever” Brownies
0:34 Dessert Person Intro Animation
0:52 About Malted “Forever” Brownies
1:30 Ingredients & Special Equipment
2:32 Preheat & Prep Pans
3:33 Make The Batter
3:55 Check-in with Felix (Photograph from Vet)
9:17 Bake The Perfect Brownies
9:57 Cool, Chill & Cut The Chocolate Brownies
12:30 Taste & Outro
13:13 Archie Cameo
13:21 FELIX!
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Dessert Person Cookbook
Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka
Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Sound Engineer/Music: Michael Guggino
Editor: Brooke Shuman
Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar
Thanks for watching! What dessert are you making this Valentine’s Day?
Made them again, wonderful flavor and chew. ❤
I would like to see this recipe daiy free and caffeine free.
Made these brownies, came out perfect and very fudgy 🎉 next time will decrease the oil a bit.. though it was not noticeable while eating. I added 50-50 mix of walnuts and milk chocolate chips ( didn’t have enough). This one is a keeper for sure.
I agree with Claire: edges are fine, corner pieces – not so much!
Thanks for sharing…In the oven right now… Will review later 🎉
Dear Claire, blooming the cocoa in hot water and adding the malted goodness just made these ones incredible….. but someone PLEASE….. take them away from me!!!
Thank you❤
these brownies look great, but this video begs the question of how that vanilla extract was made.
The fact that nailing her own recipe was a relief 🥰🥰
Could you talk about what kind of cocoa powder is best?
Hi Claire,
I recently lost my girlfriend. I am very sad at the moment. But my girlfriend is a sweet tooth person. I tried to make these brownies today. If my girlfriend was alive she would have loved these. They are awesome, not too sweet and totally moist. Thanks for the recipe, the results made me a little bit happy today.
Keep up the good work.
Doesn’t tell you how long to cook them.
Loved the key lime pie but the brownie just won’t bake it’s been like an hour now 😢
These are so good. I've made them about four times.
Im going to make this for christmas, wish me luck
Everyone that tries these brownies always says: Gimme the recipe, these are the best!
You should have a video for those Gruyère puffs from your book 😎🤙
I'm relating so hard to Claire and her on and off again relationship with her pans. My philosophy at this point when it comes to the things I lose on the regular (hair ties, pencils, spices and spatulas) is to try to achieve an equilibrium where I have enough of the things I lose that by the time I've lost the current one, I'll have found one of the others to replace it until I find one of the others…by which time I'll have found a way to lose the 2nd.
It's worked great for everything but the hair ties, which I'm pretty sure have created their own civilization somewhere underneath my furniture, free of the tyranny of ponytails.
Thanks again Claire!!
My son purchased your book Dessert Person for my birthday. I have made the Malted Forever Brownies twice. I am in an area where I cannot find Malted Milk Powder so I have used 6 ounces of coarsely chopped Malted Milk Balls. I have had to bake the brownies for almost an Hour at 350 or it is a very delicious Fudge. Thoughts and/or Suggestions. Laura Hersh
Love claire but I like my brownies warm thank you
This sounds really good. Could barley malt powder be a substitute for malted milk powder?
I am looking forward to trying this. I have never been able to make consistent brownies from scratch. And I've tried dozens of times.
Is the temperature for a fan or non fan oven?
I don't recall hearing how long the brownies stay in the oven.
this looks brilliant. I might make them this weekend for guests. thank you.
Do you think I can replace the malted milk powder with coconut milk powder cus I don't have milk powder
I popped back to this video after the Cosmic Brownies video – the colour grading is so different! It looks like a completely different show. Also, when she started reading the ingredients… who woulda thunk we'd finally get back to doing that? Anyway I'm definitely going to make these now ❤
Has anyone tried adding Espresso powder? If so, what part of the baking steps should I add it in?
They are the best brownies ever. Definitely “Forever Recipe “. 😊